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Instructions

Follow these steps - Cake

Draw three circles, about 20 cm in diameter, on a baking sheet paper and brush with butter.

Assemble the assistent with the Blender.

Add the nuts and mix smoothly.

Assemble the assistent with the beater bowl and balloon whisks.

Whisk the egg whites to a foam. Add vinegar and some of the sugar, whisk until it turns white.

Continue adding sugar, a little at a time, until you have a glossy meringue.

Add the nuts and whisk at high speed until everything is mixed.

Spread the meringue evenly in the circles. Bake for 1½ hours without opening the oven. Open the oven and check if the meringues are done otherwise leave them in the oven for a while. Turn off the heat and allow the cake bases to cool in the after heat.

Carefully remove the cold meringue bases.

Melt the chocolate and brush one side of all the meringue bases, place in the fridge.

Use a spring form for stability and place one of the bases at the bottom. Cover the edges with baking sheet paper.

Raspberry mousse

Assemble the assistent with the blender.

Add the raspberries and mix them, filter through a strainer.

Save 1 tablespoon of puree for the topping.

Pour the puree and vanilla sugar into a saucepan and mix with jelly sugar. Boil while stirring and then remove from heat, allow to cool down.

Assemble the assistent with beater bowl and balloon whisks.

Whisk the cream and add the cold puree.

Spread the raspberry mousse on the first meringue base and place in the fridge to set for a few hours.

Lemon Cream

Mix all ingredients except the butter in a saucepan

Heat until the cream thickens, it doesn’t have to boil.

Set the pan aside and add the butter. Allow to cool.

Place a meringue base on the raspberry mousse and spread out the lemon cream on top. place in the fridge to set for a few hours.